Hello, I’m Clara. Today, we’re going to prepare chikuwa ‘isobe-age’ tempura recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chikuwa ‘Isobe-age’ Tempura Recipe
Chikuwa ‘Isobe-age’ Tempura is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chikuwa ‘Isobe-age’ Tempura is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have chikuwa ‘isobe-age’ tempura using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chikuwa ‘Isobe-age’ Tempura:
- Take 150 g Chikuwa *OR Fish Balls
- Prepare Note: Chikuwa is a tube-shape Japanese fishcake. Made from Surimi (fish paste). Other ‘Surimi’ product such as Fish Balls are suitable for this dish. Today I used both
- Make ready 3 tablespoons Plain Flour
- Get 3 tablespoons Water
- Get 1-2 teaspoons Aonori (Dried Green Laver Flakes) *OR finely cbled Nori, Hijiki, Wakame, other Seaweed
- Make ready Oil for frying
Instructions to make Chikuwa ‘Isobe-age’ Tempura:
- Cut Chikuwa into the size that is easy to eat. *Note: If you use frozen Chikuwa, thaw them first. I recommend to cut them in half lengthways because there might be excess water inside the hole and that could causes oil spattering.
- Make Tempura Batter by mixing Plain Flour, Water and Aonori.
- Heat about 2-3cm deep Oil to 180°C. Coat the Chikuwa (OR Fish Balls) with the batter and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
So that’s going to wrap this up with this special dish chikuwa ‘isobe-age’ tempura recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
